Christmas tastes better with freshly baked cookies.
The warm aroma of cinnamon, the spicy touch of ginger and the shine of freshly applied icing… few things capture the magic of Christmas quite like a batch of homemade cookies. It’s that simple ritual that transforms the house into a sweeter, more welcoming and festive place, perfect for sharing with family and friends, or simply enjoying during moments of pause.
This year, at Gato Preto, we’re celebrating the season with small details that make all the difference: charming decorations, pieces that tell stories and, of course, recipes that warm the heart. Gingerbread cookies are a timeless classic—delicious, aromatic and perfect for decorating with children, giving as gifts or even hanging on the tree, like in the images we’re showing you.
Set the scene, turn on the lights, put on your favorite Christmas playlist… and let this enveloping aroma spread throughout the house.
Because that’s what Christmas is all about: simple moments filled with meaning.
Now then… let’s get to work! ✨🍪
Recipe and cookies made by @sophiecookshealthy
Gingerbread and Spice Cookies
Ingredients:
For the cookies:
- 115 g softened unsalted butter
- 120 g brown sugar
- 115 g cane molasses
- 1 egg yolk
- 1 tablespoon vanilla extract
- 280 g plain flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 tablespoon oat milk
For the icing:
- 3 egg whites
- 450 g powdered sugar
- 1 tablespoon vanilla extract
Method:
Cookies:
In a bowl, beat the softened butter with the brown sugar until creamy. Then add the molasses, egg yolk and vanilla extract and mix until smooth.
In another bowl, add the flour, cinnamon, ginger, nutmeg, baking soda and salt and mix. Gradually add the dry ingredients to the wet ingredients, mixing with each addition. Add the oat milk and mix.
Shape the dough into a ball, cover with cling film and refrigerate for at least 2 hours or overnight.
To make the cookies, preheat the oven to 180ºC and line the baking trays with parchment paper. Roll out the dough with a rolling pin on a floured surface until it is 5–6 mm thick. Cut out the cookies using your favorite Christmas cookie cutters!
Bake the cookies one tray at a time for about 7 to 8 minutes, until firm around the edges but still slightly soft in the center. Leave to cool before decorating.
Icing:
Whisk the egg whites until stiff peaks form using a whisk or electric mixer. Gradually add the sifted powdered sugar, stirring continuously. Add the vanilla extract and mix.
Transfer the icing to a piping bag and decorate the cookies as desired!
